KR20170011231A - Hoods for gas ignition-type roaster - Google Patents

Hoods for gas ignition-type roaster Download PDF

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Publication number
KR20170011231A
KR20170011231A KR1020150103495A KR20150103495A KR20170011231A KR 20170011231 A KR20170011231 A KR 20170011231A KR 1020150103495 A KR1020150103495 A KR 1020150103495A KR 20150103495 A KR20150103495 A KR 20150103495A KR 20170011231 A KR20170011231 A KR 20170011231A
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KR
South Korea
Prior art keywords
hood
roaster
meat
main body
connection tube
Prior art date
Application number
KR1020150103495A
Other languages
Korean (ko)
Inventor
김구현
Original Assignee
김구현
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김구현 filed Critical 김구현
Priority to KR1020150103495A priority Critical patent/KR20170011231A/en
Publication of KR20170011231A publication Critical patent/KR20170011231A/en

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24F—AIR-CONDITIONING; AIR-HUMIDIFICATION; VENTILATION; USE OF AIR CURRENTS FOR SCREENING
    • F24F13/00—Details common to, or for air-conditioning, air-humidification, ventilation or use of air currents for screening
    • F24F13/02—Ducting arrangements
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24F—AIR-CONDITIONING; AIR-HUMIDIFICATION; VENTILATION; USE OF AIR CURRENTS FOR SCREENING
    • F24F13/00—Details common to, or for air-conditioning, air-humidification, ventilation or use of air currents for screening
    • F24F13/02—Ducting arrangements
    • F24F13/0218—Flexible soft ducts, e.g. ducts made of permeable textiles
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24F—AIR-CONDITIONING; AIR-HUMIDIFICATION; VENTILATION; USE OF AIR CURRENTS FOR SCREENING
    • F24F13/00—Details common to, or for air-conditioning, air-humidification, ventilation or use of air currents for screening
    • F24F13/08—Air-flow control members, e.g. louvres, grilles, flaps or guide plates
    • F24F13/10—Air-flow control members, e.g. louvres, grilles, flaps or guide plates movable, e.g. dampers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24F—AIR-CONDITIONING; AIR-HUMIDIFICATION; VENTILATION; USE OF AIR CURRENTS FOR SCREENING
    • F24F7/00—Ventilation
    • F24F7/04—Ventilation with ducting systems, e.g. by double walls; with natural circulation
    • F24F7/06—Ventilation with ducting systems, e.g. by double walls; with natural circulation with forced air circulation, e.g. by fan positioning of a ventilator in or against a conduit
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K5/00—Measuring temperature based on the expansion or contraction of a material
    • G01K5/48—Measuring temperature based on the expansion or contraction of a material the material being a solid
    • G01K5/56—Measuring temperature based on the expansion or contraction of a material the material being a solid constrained so that expansion or contraction causes a deformation of the solid
    • G01K5/62—Measuring temperature based on the expansion or contraction of a material the material being a solid constrained so that expansion or contraction causes a deformation of the solid the solid body being formed of compounded strips or plates, e.g. bimetallic strip

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Textile Engineering (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

The present invention relates to a hood for a roaster, which is capable of not only absorbing and discharging smoke, generated from a roaster, but storing the heat and smoking flavor of charcoal, burnt in the roaster, and smoking materials, thus cooking meat (barbeque cooking) such that the meat has the smoking flavor in a restaurant, wherein the hood for a roaster is installed in an extension end of an absorption duct that is branched from a discharging duct installed on a ceiling surface of the restaurant and that expands to a side of roaster installed on a table. According to the present invention, the hood for a roaster comprises a hood body capable of, when meat is roasted, absorbing smoke with absorption power of a discharging duct, and discharging the smoke to a side of the absorption duct, as well as storing the heat and smoking flavor of charcoal and/or smoking materials burnt in the roaster by covering a grill where the meat is placed, thus penetrating the heat and smoking flavor thereof to the meat.

Description

{HOODS FOR GAS IGNITION-TYPE ROASTER}

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a hood for a roaster in which charcoal,

In general, a barbecue is a barbecue pit that does not touch the meat directly, burns a piece of wood, burns the smoky fragrance slowly, but also has the advantage of being able to eat lightly, and the type of wood used for barbecue sauces and smoked Various dishes are possible according to.

However, inevitably, it takes a long time to ignite the charcoal which is a barbecue combustion material and a lot of smoke is generated in the cooking process, so that it is impossible to cook barbecue indoors, and there is a disadvantage that it can be done only in the outdoors.

In this regard, in Korea, a grill restaurant that uses grill to cook meat at a high temperature in a short time is using the fire. In a roasting restaurant, smoke is inevitably produced in bar grilling or fire roasting, which traditionally uses soft materials as gas or charcoal. Smoke is adsorbed on the meat to eliminate the odor of meat, improve the smell, and make the meat more delicious. On the other hand, it is also a factor to make eyes smell and remove smell from clothes.

The processing structure of such smoke is a top-down type in which the exhaust duct is buried in the bottom surface of the table where the roaster is installed, and the smoke is forcibly sucked and discharged. A bottom duct is installed on the top of the table roaster, There is a circulation type in which the filtration filter is attached to the roaster powder and the smoke is circulated and filtered in a separate space.

In a restaurant that uses gas that generates less smoke as a soft material, it uses a circulation type. In a restaurant that uses charcoal that generates a lot of smoke, it selects a top-down type or a top-down type that has good suction power output. Most restaurants tend to prefer relatively low-cost bottom-up because of the high costs involved.

However, the bellows installed in the bottom ventilation duct of the existing restaurant is only a simple function of sucking and discharging the smoke generated in the process of grilling meat.

Related prior arts include Korean Utility Model No. 20-0423674 (registered on August 03, 2006, entitled "Hood for Smoke Emission"), and Korean Registered Utility Model No. 20-0317599 (registered on June, 2003 12, Name: Exhaust hood device for restaurant facilities).

The present invention can not only absorb and discharge the smoke generated in the roaster while burning meat, but also store the heat and smell of burning charcoal and smoke in the roaster, And to provide a hood for a roaster which allows cooking.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems.

According to another aspect of the present invention, there is provided a hood mounted on an extended end of a suction duct which branches from an exhaust duct installed on a ceiling surface of a restaurant and extends to a roaster side installed on a table, A hood main body for storing smoke and / or smoke of a charcoal and / or a fuming material burnt in the roaster by covering the burnt plate with the meat, so that the smoke can be sucked by the suction force of the duct and discharged to the suction duct side; . ≪ / RTI >

Specifically, the hood main body has a top and bottom open shape, and has a shape that is enlarged gradually from the upper side to the lower side. In the open upper part of the hood main body, The tubular body can be provided integrally.

Specifically, the hood main body further includes a damper for interrupting a flow path of a connection tube connecting the hood main body to the suction duct. The damper has a diameter corresponding to the inner diameter of the connection tube, A disc-shaped valve body rotatably supported; And an opening / closing knob for controlling operation of the disk-shaped valve body so as to be coupled to any one of the hinges extending to the outside of the connection tube body so that the flow path of the connection tube body is opened and closed.

More specifically, the hood main body includes a sight window made of heat-resistant glass, which allows the user to visually confirm the process of meat ripening; And a thermometer for displaying the temperature inside the hood main body.

More specifically, the hood main body further includes a handle attached to the sight window and the thermometer without interference, and a heat dissipating plate may be interposed between the handle and the hood main body.

More specifically, a sealing ring made of heat-resistant silicone can be fitted in the lower part of the hood main body so as to enhance the adhesion with the frame of the roaster when covering the fire blanket, so that the opening and smelling fragrance does not leak.

INDUSTRIAL APPLICABILITY As described above, the roaster hood according to the present invention stores heat generated when charcoal and / or fuming material is burned in the roaster, and thus has no heat loss, .

Further, the roaster hood according to the present invention has an advantage in that barbecue cooking is possible in general restaurants because it is possible to control the storing and discharging of the smoke incense generated from the charcoal and / or the smoke material in the roaster.

In addition, since the roaster hood according to the present invention causes convection and vortex phenomenon in the hood main body, the temperature and the temperature difference between the lower side and the upper side of the hood can be reduced, It is advantageous in that it is possible to acquire the skill of the user and to reduce the work loss due to the change of the bulletin board because the bulletin board does not burn.

Further, since the hood for a roaster according to the present invention can be installed in a suction duct of a bottom-up ventilation duct installed in a conventional restaurant, there is an advantage of cost reduction in a barbecue dish in an existing restaurant without additional cost and components .

In addition, the hood for a roaster according to the present invention can be applied to various kinds of meat such as cattle, pigs, chickens, ducks and the like, so that it can cope with changes in demands and sudden consumption patterns in a timely manner Unlike roasters that can only be roasted in a simple manner such as pork ribs and seasoned ribs, there is an advantage in that a variety of dishes can be enjoyed with a single meat by selecting seasoning and smoking materials.

1 is a perspective view showing a state in which a hood for a roaster according to the present invention is mounted,
FIG. 2 is a perspective view of the hood for a roaster according to the present invention shown in FIG. 1,
Figure 3 is a cross-sectional view along line AA in Figure 2, and
4A and 4B are views showing the use state of the hood for a roaster according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same components are denoted by the same reference symbols whenever possible. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

FIG. 1 is a view illustrating a hood for a roaster according to the present invention. The hood 100 according to the present invention includes a roaster (not shown) provided on a table T of a restaurant, branched from an exhaust duct E installed on a ceiling of a dining room R) side of the suction duct I, as shown in Fig.

As can be seen, the exhaust duct (E) is equipped with a blowing fan (P) for exhausting the smoke and odor absorbed through the suction duct (I) to the outside of the dining room. And the suction duct I is configured to be extended or reduced in length to the roster R side of the table T. [

1, the suction duct I may have any configuration as long as the length thereof is increased or decreased.

The roaster (R) is a general furnace capable of containing charcoal and / or fuming material burned to smoked meat, or charcoal and / or smoke material, It can be a conventional gas-fired roaster for burning. The roaster R preferably employs a conventional gas-ignition type roaster in which charcoal and / or fuming material can easily be ignited. Fig. 1 shows a gas-fired roaster.

The fume may be oak, cherry, apple, vine, or peach.

FIG. 2 is a perspective view showing the hood for a roaster according to the present invention shown in FIG. 1 in a suction duct, and FIG. 3 is a sectional view taken along line A-A in FIG.

The hood 100 according to the present invention not only can suck the smoke by the suction force of the exhaust duct E when meat is burnt and can discharge it to the suction duct I but also the roaster R And a hood main body 110 for storing the smell incense generated in the roaster R.

As shown in the figure, the hood main body 110 has a shape in which upper and lower portions are open, and has a shape that is enlarged gradually from the upper portion to the lower portion.

In the opened upper portion of the hood main body 110, a vertically tubular connecting tube body 112 connected to the extending end of the suction duct I is integrally provided. The connector body 112 is inserted into the suction duct I and connected to the suction duct I by a bolt. For this purpose, the connection tube 112 and the suction duct I are formed with screw holes 114a and 114b, respectively, to which bolts are fastened.

That is, the smoke introduced into the inside of the hood main body 110 by the suction force of the exhaust duct E is discharged to the suction duct I via the connection tube 112, and then discharged through the exhaust duct E .

1 to 3 illustrate a hood body 110 having a lower portion formed in a circular shape when the lower portion of the hood body 110 is viewed from the lower outer side of the hood body 110, Anyone can know that it can be square or rectangular as well as circular.

The hood main body 110 stores the smell incense generated in the roaster R and the roaster R by covering the bulb G on which the meat is placed when the meat is baked as described above. (110) further includes a damper (116) for interrupting the flow path of the connection tube (112).

The damper 116 is mounted to the coupling body 112 as shown. The damper 116 includes a disk-shaped valve body 120 having a diameter corresponding to the inner diameter of the connection tube body 112 and rotatably supported on the flow path of the connection tube body 112 by a hinge 118, And an opening / closing knob 122 coupled to any one of the hinges 118 extending outward from the hinge 112 (see FIG. 3).

That is, when the open / close knob 122 is rotated toward the opening direction when meat is baked, the disk-shaped valve body 120 opens the flow path of the connection tube 112 (see FIG. 4A) The opening and smelling fragrance of the roaster R is sucked into the hood main body 110 and sucked to the suction duct I side through the connecting tube 112.

On the contrary, when the open / close knob 122 is rotated toward the closing direction when meat is baked, the disc-shaped valve body 120 cuts off the flow path of the connection tube 112 (see FIG. 4B) The fragrance can not be introduced into the connection tube 112 and is stored inside the hood body 110.

As described above, the opening and smell of the roaster R is stored in the hood main body 110 to cause a convection and swirling phenomenon, so that the smell of smoke is imparted to the meat, and the lower side of the fire plate G on which the meat is placed Because there is no temperature difference on the upper side of the fire plate (G), meat can be burned properly without burning.

The lower part of the hood main body 110 is in close contact with the upper part of the frame F of the roaster R in which the fire plate G is inserted to cover the fire plate G or the roaster G R in the frame F so as to cover the bulletin board G. [

Meanwhile, the hood main body 110 further includes a sight window 130 made of heat-resistant glass that allows the user to visually confirm the process of meat ripening, and a thermometer 140 indicating the temperature inside the hood main body 110.

At this time, the viewing window 130 and the thermometer 140 are disposed adjacent to each other so that the employees of the restaurant or the guest can check the inside temperature of the hood main body 110 and the process of meat ripening through the viewing window 130 at a glance. The thermometer 140 adopts a bimetal thermometer (a conventional grill thermometer), and the hood body 110 is formed with a through hole 142 through which a thermometer 140 is inserted.

Here, the connection relationship between the viewing window 130 and the thermometer 140 and the hUB main body 110 is a well-known technology, and a detailed description thereof will be omitted.

The handle 160 is connected to the sight window 130 and the thermometer 140 so that the hood 100 can be easily gripped when the hood 100 according to the present invention is connected to and separated from the suction duct I, As shown in FIG. The heat sink 162 is interposed between the handle 160 and the hood body 110 so that the heat of the hood body 110 is not directly transmitted to the handle 160. [

A sealing ring 170 made of heat-resistant silicone can be fitted to the lower portion of the hood main body 110 so as to enhance adhesion with the frame F of the roaster R,

The thus formed roaster hood 100 stores heat generated when the charcoal and / or the fuming material is burned in the roaster R, so that there is no heat loss, and thus the meat baking time can be remarkably shortened.

Also, since the roaster hood 100 according to the present invention can control the storing and discharging of the smoke incense generated from the charcoal and / or the smoke material in the roaster R, it is possible to cook the barbecue in the general restaurant.

In addition, since the roaster hood 100 causes convection and vortex phenomena in the hood main body 110, the temperature difference between the lower side and the upper side of the flame G can be reduced , So that the meat can be cooked properly without burning, and it is possible to reduce the hand labor due to the replacement of the hot plate (G) because the hot plate (G) is not burned.

In addition, since the hood 100 for a roaster according to the present invention can be mounted on a suction duct I of a bottom-up type exhaust duct E installed in a conventional restaurant, it is possible to use a barbeque dish .

In addition, the hood 100 for a roaster according to the present invention can be applied to various kinds of meat such as cattle, pigs, chickens, ducks and the like, so that it can cope with changes in demands and sudden consumption patterns in a timely manner Unlike roast ribs, which can only be roasted in a simple way, such as pork ribs and seasoned ribs, seasoning and selection of fumaceous materials make it possible to enjoy a variety of dishes with a single meat.

The above-described roaster hood 100 is not limited to the configuration and operation of the embodiments described above. The embodiments may be configured so that all or some of the embodiments may be selectively combined so that various modifications may be made.

100: Roaster hood 110: Hood main body
112: connection tube 116: damper
130: a viewing window 140: a thermometer
160: handle 170: sealing ring

Claims (6)

A hood mounted on an extended end of a suction duct which branches from an exhaust duct installed on a ceiling surface of a restaurant and extends to a roaster side installed on a table,
The hood,
When the meat is burnt, the smoke can be sucked by the suction force of the exhaust duct to be discharged to the suction duct side, and the open and the smell flavor of the char and / or the fuming material burnt in the roaster is stored by covering the burnt plate And a hood body for allowing the meat to be dispensed. The method according to claim 1,
The hood main body has a shape in which the upper and lower portions are open, and has a shape that is enlarged gradually from the upper portion to the lower portion,
Wherein a connection tube body is integrally provided at an open upper portion of the hood main body so as to be inserted into and screwed into an extended end of the suction duct. The method according to claim 1,
The hood main body further includes a damper for interrupting a flow path of a connection tube connecting the hood main body to the suction duct,
The damper includes:
A disk-shaped valve body rotatably supported on the flow path of the connection tube by a hinge with a diameter corresponding to an inner diameter of the connection tube; And
And an opening / closing knob which is coupled to any one of the hinges extending to the outside of the connection tube to control the operation of the disk-shaped valve so that the flow path of the connection tube is opened and closed. The method according to claim 1,
The hood body includes:
A sight glass made of heat-resistant glass that allows the user to visually confirm the process of meat ripening; And
And a thermometer for displaying a temperature inside the hood main body. The method of claim 4,
The hood body includes:
And a handle mounted so as not to interfere with the viewing window and the thermometer,
And a heat sink is interposed between the handle and the hood body. The method of claim 5,
And a sealing ring made of heat-resistant silicone is fitted in the lower portion of the hood main body so as to enhance the adhesion with the frame of the roaster when the hood body is covered, so that the openings and the smokeless fragments do not leak.
KR1020150103495A 2015-07-22 2015-07-22 Hoods for gas ignition-type roaster KR20170011231A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150103495A KR20170011231A (en) 2015-07-22 2015-07-22 Hoods for gas ignition-type roaster

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150103495A KR20170011231A (en) 2015-07-22 2015-07-22 Hoods for gas ignition-type roaster

Publications (1)

Publication Number Publication Date
KR20170011231A true KR20170011231A (en) 2017-02-02

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Family Applications (1)

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KR1020150103495A KR20170011231A (en) 2015-07-22 2015-07-22 Hoods for gas ignition-type roaster

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200014044A (en) * 2018-07-31 2020-02-10 이선범 Range hood
KR20220011332A (en) 2020-07-21 2022-01-28 최지훈 Fire prevention apparatus for hood of roaster

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200014044A (en) * 2018-07-31 2020-02-10 이선범 Range hood
KR20220011332A (en) 2020-07-21 2022-01-28 최지훈 Fire prevention apparatus for hood of roaster

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